Traditional fish and chips

Votes: 3

Time: 8 hours 10 minutes
Complexity: easily
Servings: 6

The traditional British dish of fish and chips consists of high-quality, firm white fish deep-fried in a crispy batter and served with double-fried French fries. To prevent the fish and chips from becoming too greasy, it's important to use a large enough fryer pan so that the oil temperature doesn't drop significantly when adding the ingredients. At home, this means frying each piece of fish individually, but the results are truly worth it. Never leave the oil unattended, and never fill the pan more than halfway with oil. Any oil with a high smoke point and neutral flavor, such as canola or refined sunflower oil, is suitable for frying.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

French fries

12 large Russet-Burbank potatoes
Rapeseed oil (canola) for frying

Spicy flour

2 cups of flour
3 teaspoons coarse salt
1 tbsp freshly ground black pepper

Beer batter

3 cups of flour
3 tbsp paprika
3 tbsp coarse salt + extra for fish
1 bottle (0.33 l) of light beer (the lighter and more fizzy, the better)

Fish

1.3 kg of large white fish, skinless and boneless (e.g. cod)
Rapeseed oil (canola), for frying
Quality malt vinegar for serving
Special equipment: deep fryer

Ingredient Substitution Suggestions

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Recipes with similar ingredients: cod, French fries, paprika

Cooking the dish according to the recipe:

Fill a large saucepan (or deep fryer) halfway with oil. Heat the oil to 135°C.
Potato:

Peel the potatoes and cut them into strips. Keep the sliced potatoes in water. Dry them thoroughly and drop them into the oil in small batches, being careful not to overcrowd the pan. Fry the potatoes until tender but not yet browned, about 10 minutes. Once all the potatoes are blanched, place them on a baking sheet and refrigerate overnight.

When ready to serve, heat the oil to 190°C (350°F) and fry the blanched potatoes, in batches if necessary, until golden brown and crisp on the outside and still tender inside, about 5 minutes.
Spicy flour:

Combine flour, salt and black pepper in a large bowl and set aside.

Beer batter:

In a large bowl, thoroughly mix the flour, paprika, and salt. Stirring constantly, add enough beer to thicken the mixture. While whisking, add just enough cold water to achieve a lump-free consistency like sour cream.
Fish:

Half fill a large saucepan (or deep fryer) with oil. Heat the oil to 190°C (350°F). Cut the fish into six 220g (0.75oz) portions, removing all bones and skin. Dredge the fish in seasoned flour, shaking off any excess, then dip in beer batter. Let the batter drip off slightly, then carefully lower the fish into the oil.
Deep-fry the fish, in batches if necessary, until golden brown and the fish floats to the surface, 5–7 minutes. Use a spatula to remove the fish from the oil and transfer it to a wire rack to drain. Serve on a plate with potatoes, sprinkled with coarse salt, and a garnish of malt vinegar.